Ingredients:

  • 4 (6 oz / 170g) Salmon Fillets, center-cut
  • 1 lb (450g) Fresh Asparagus, woody ends trimmed
  • 1 tbsp (15ml) Extra Virgin Olive Oil
  • 1/2 tsp (3g) Kosher Salt
  • 1/4 tsp (1g) Cracked Black Pepper
  • 1/4 cup (60ml) Pure Maple Syrup
  • 2 tbsp (30ml) Low-Sodium Soy Sauce
  • 1 tbsp (15g) Dijon Mustard
  • 2 cloves Garlic, minced
  • 1/2 tsp (1g) Smoked Paprika
  • 1 tsp (5ml) Fresh Lemon Juice

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper or a silicone mat.
  2. Arrange the trimmed asparagus on one side of the pan and the salmon fillets on the other. Drizzle the asparagus with olive oil, salt, and pepper, tossing to coat. Pat the salmon fillets completely dry with paper towels.
  3. In a small mixing bowl, whisk together the maple syrup, soy sauce, Dijon mustard, minced garlic, smoked paprika, and lemon juice until fully emulsified.
  4. Spoon exactly half of the prepared glaze generously over the salmon fillets, spreading it evenly to cover the tops.
  5. Bake in the center rack of the oven for 10–12 minutes until the salmon reaches an internal temperature of 125°F-135°F and the asparagus is tender-crisp.
  6. Switch the oven to broil for 60–90 seconds until the glaze bubbles and becomes tacky. Remove from heat and drizzle the remaining fresh glaze over the salmon before serving.